Living Insanity's Loving Food

I've just recently cracked open Brad's Raw Leafy Kale .  I bought these at Whole Foods.  They are kale chips that are vegan, not baked and not fried (Dehydrated) and I bought the Nasty Hot! flavor.  They are actually really good.  They are made with a spicy version of cashew cheese on them.  We need to keep working on our cashew cheese recipe to get it right.  They are a great crunchy snack.  I know a lot of people make their own kale chips by baking them in the oven.  We own a dehydrator so I hope we can try making these.  You lose less nutrients when you dehydrate. 

This is the second paleo chocolate chip cookie recipe I tried and it is the one we like the best. It's amazing that is doesn't have a lot of dry ingredients and it makes a cookie. I found the recipe here Almond Butter Dark Chocolate Chip Cookies Ingredients: 1 cup almond butter 1/3 cup honey (or 1/2 cup if you like it a bit sweeter) 1 egg 1 Tbsp. vanilla extract 1/2 tsp. baking soda 1/4 tsp. baking powder 1/2 tsp. salt 1/2 cup chocolate chips (I have dairy and soy free ones from Whole Foods) 2/3 cup unsweetened coconut Directions: 1. Preheat oven to 350 degrees. 2. Oil baking sheets or line with parchment paper. 3. Stir together first 8 ingredients. Mix well. Make sure honey is fully incorporated. 4. Add chips and coconut. 5. Scoop with a cookie scoop onto cookie sheets. Bake 10-13 minutes or until lightly browned. Yield: about 20 cookies with a level 2 Tbsp. cookie scoop

Now that we have been back for a week I'm getting back on track with cooking at home. This week we had a lot of bean free chili.  I used lean hormone free ground meat and then I used antibiotic free range ground turkey too.  We also had an Asian flavored flank steak stir fry.  We tried kelp noodles for the first time and they are awesome.  We use coconut aminos instead of soy sauce and we used the juice of an orange. The last bowl of roasted red pepper pumpkin soup was consumed!  It was from the pumpkin we roasted over Veterans Day.  We had pureed the pumpkin and froze a lot of it.  It made two huge batches of soup.  We use almond milk to make our soup creamy. Yesterday I slow cooked some pork tenderloin in a green enchilada sauce my husband made out of our garden peppers.  It was really awesome and we have an even bigger can of the sauce waiting in the pantry!   We made tostadas.  I bought some blue corn tortillas (I know n...